The chicken momos recipe is one of my favorite recipes. A thin flour dough filling is used to enclose chicken mince that has been spiced with soy sauce, chiles, and pepper before being steamed. Since it is a steamed dim sum recipe, the chicken is soft and the dish is high in protein.
The finest chicken momos recipe that you can prepare at home is this one. The good news is that they are quite simple to create. The wonderfully soft outer coating and moist, luscious inside make these appealing.
Momos come in a variety of flavors, including schezwan momos, fried momos, and vegetarian momos. However, authentic momos are simple and steam-cooked.
Ingredents for Chicken Momos
For the dough:
- 250 grams of all-purpose flour
- 1/2 teaspoon Baking powder
- Salt, to taste
For the filling:
- 1 Medium Onion chopped
- Red chilies, or green chili
- Soy sauce – 2 teaspoon
- 1 cup Chicken, boiled and minced
- 2 tbsp Ginger Garlic Paste or use finely chopped
- 1teasspoon Black pepper powder
- 1 tablespoon Oil
Instruction for Chicken Momos
- Combine salt, water, and all-purpose flour in a bowl.
- Stir using a wooden spoon or your hands to combine.
- Remove and place the dough on a counter and knead it for 2 to 3 minutes.
- Place the dough back into the bowl, and cover it with a damp towel to let it rest for 20-60 minutes.
- Add the minced chicken, onion, ginger-garlic paste, soy sauce, coriander leaves, black pepper, and salt to a bowl and stir to combine. Momo filling is now prepared.
- Using a little flour, roll out a dough disc after it has rested.
- Make small balls from the dough
- Using the fleshy part of your palm, flatten each ball of dough into a disc, about ½ inch in diameter.
- They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so be sure to make them as thin as you can.
- place about a tablespoon of the prepared filling in the center. To create a momo, gather the edges tightly and give them the form you like.
- In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
- Prep the steamer by adding water in the bottom container. Place the steamer on a flame and bring the water to a boil.
- Place the momos in the steamer for 10 to 15 minutes.
- Once done, remove from the steamer.
- Your chicken momos are now prepared and can be served with sauce.
- Use fewer chilies and remove the seeds from them if you prefer a less hot momo sauce.
- We don’t cook garlic since we prefer the flavour when it’s raw.
- If you don’t have enough time, you can use the dough after it’s rested for 20 minutes, at least.
Wrapped momos (uncooked) can be kept frozen for up to 2 weeks in an airtight container, separated by parchment paper.
- cooking time will depend on the heat, the type of stove you use, the size of the momos, and the amount of filling.